- Special Savings
The delicate meringue crust will be crisp if the pie is served soon after assembly. If you prefer a softer crust, make the pie a day ahead and store it in the refrigerator.
- For the Meringue Shell:
- 3 egg whites
- 1 teaspoon vanilla
- 1/4 teaspoon cream of tartar
- 1 cup sugar
- For the Filling:
- 1/2 cup sugar
- 3 tablespoons cornstarch
- 1 1/3 cups milk
- 3 beaten egg yolks
- 1/2 cup dairy sour cream
- 2 teaspoons finely shredded lemon peel
- 1/4 cup lemon juice
- For the Garnish:
- Whipped Cream (optional)
- Lemon peel (optional)
- Raspberries (optional)
FOR THE MERINGUE SHELL:
In a large mixing bowl beat egg whites, vanilla and cream of tartar with an electric mixer on medium speed till soft peaks form (tips curl). Gradually add sugar, 1 tablespoon at a time, beating on high speed about 7 minutes, or till very stiff peaks form (tips stand straight) and sugar is almost dissolved. Using a spoon or spatula, spread meringue onto bottom and sides of a well-greased 10-inch pie plate, building the sides up to form a shell. Bake in a preheated 300 degrees F oven for 45 minutes. Turn off oven. Let dry in oven with door closed for 1 hour (do not open oven door). Cool on a rack.
FOR THE FILLING:
In a medium saucepan stir together sugar and cornstarch. Stir in milk. Cook and stir over medium heat till thickened and bubbly. Reduce heat; cook and stir for 2 minutes more. Remove from heat. Gradually stir about half of the hot mixture into egg yolks. Return all to saucepan and bring to a gentle boil. Reduce heat. Cook and stir for 2 minutes more. Remove from heat. Stir in sour cream, lemon peel, and lemon juice. Pour filling into a bowl. Cover surface with plastic wrap. Cool without stirring. Spoon filling into meringue shell. Cover and chill for 2-24 hours.
Just before serving, if desired, garnish with dollops of whipped cream, lemon peel, and raspberries.
Recipe reprinted by permission of Weldon Owen. All rights reserved.
nutrition information per serving
240 calories; 6g total fat; 89mg cholesterol; 52mg sodium; 44g carbohydrates; 0g fiber; 4g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
Don't Miss Out
Get an instant coupon for 10% off your next order*
plus the latest recipes, exclusive offers, and more straight to your inbox.
*Some restrictions apply.
Sorry, it appears that you already have subscribed to Cooking.com e-mails.
Click here to modify your email preferences.Close
Sign-up in progress...
Thanks for subscribing and please enjoy the coupons, recipes and special offers coming your way!Close
Your instant coupon code is:
Enter code during checkout to receive 10% off your purchase.* This code will also be emailed to you.Close and Continue
*Some restrictions apply. To see restrictions, click here .